Protein Packed Pad Thai Recipe

A Healthy Start to the New Year

One of my New Year’s resolutions, every year, is to eat healthier; less of the bad stuff like empty carbs and junk food, and more of the good stuff including veggies and protein. This year is no exception, and we started off the year making one of my favourites, Pad Thai.

This simple stir-fried noodle dish is a staple in Thailand, flavoured with tamarind, fish sauce, garlic and lime. A quick search of the internet will reveal all manor of Pad Thai recipes, and local restaurants serving the popular dish.

Veggies, Protein, and Easy Sauce

In my variation, I stick to easy-to find ingredients for the sauce, add in my favourite vegetables, and load it with four different proteins…chicken, shrimp, tofu and eggs.

Ingredients for Pad Thai

Pad Thai Sauce Ingredients

I’d like to say this recipe is quick and easy, and the cooking time certainly is, but chopping the ingredients seems to take forever! Perhaps a mandolin would be a good addition to my kitchen tools this year!

Veggies galore!

Once your ingredients are all prepared, it’s time to start cooking! Boil the water for the noodles, and while they are cooking, saute your tofu, shrimp and chicken.

Remove from pan, then saute the veggies separately. Move the veggies to the side and break eggs into pan, scrambling and stirring until cooked through. Return proteins to pan, add drained noodles, sauce and stir together!

Pad Thai perfection!

I like to serve with chopped peanuts on top, and a lime wedge on the side. For those that like a little heat, chili flakes and sriracha sauce allow you to spice it up to your liking!

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